Addmore Foods

Elderflower & blueberry sorbet

115g (4oz) demerara sugar
350g (12oz) fresh blueberries
150ml (1/4 pint) elderflower cordial
1 egg white
extra blueberries to decorate

INSTRUCTIONS

1. In a saucepan, dissolve the sugar in 300ml (1/2 pint) water and bring to the boil. Add the blueberries and elderflower cordial. Pour into a food processor and blend until smooth.

2. Pour the mixture into a shallow freezer container and allow to cool, then freeze for about 2 hours or until it is mushy.

3. Whisk the egg white until stiff. Remove the blueberry mixture from the freezer and break up with a fork. Fold the egg white into the mixture and re-freeze for 3 hours until firm.

4. Twenty minutes before serving, transfer the sorbet to the refrigerator to enable it to soften slightly, making it easier to serve. Decorate with extra blueberries.

Raspberry & Elderflower Tart

(Enough to fill an 8 inch/20cm diameter pastry case or 4 - 5 little ones)
2 Egg yolks
50g Caster Sugar
20g Cornflour (sieved)
20g Plain Flour (sieved)
30ml full fat Milk
4 tbsp Addmore Elderflower Cordial
1 punnet of fresh Raspberriesl

INSTRUCTIONS

Beat the egg yolks and sugar together while heating the milk in a saucepan. Add the two flours to the egg and sugar mixture. Pour in the milk and stir in the Addmore Elderflower Cordial. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream. This créme patissiére can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the créme Patissiére. Cover with fresh raspberries and serve. You can also use it to fill Èclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding.

Elderflower & Lime Cheesecake

3/4 large pack Digestive Biscuits
4 oz butter
2 oz (60g) sugar
12 oz (360g) full fat cream cheese
6 fl oz (160ml) double cream, lightly wipped icing sugar, to taste
1 lime
2 tbsp Addmore Elderflower Cordial

INSTRUCTIONS

Crush the digestive biscuits. Melt the butter and add the crushed biscuits and sugar to the melted butter. Press mixture firmly into an 8” round tin with a lift up base. Place the cream cheese, icing sugar, zest and juice of lime in a food processor and mix. Then slowly add the cream and elderflower cordial. Spread this mixture on the biscuit base. Refrigerate until required. Serves 6